Chocolate Mousse

Serves	Total Time
6	4.47 hours

Ingredients

142 g semisweet chocolate
568 g heavy cream
5 egg yolks
0.25 cup (28 g) confectioners' sugar
57 g Kahlua
57 g Grand Marnier or orange liquor
1 orange zest
5 egg whites
0.25 cup (28 g) confectioners' sugar

Cookware

1 double boiler
1 stainless steel bowl
1 spatula
1 pastry bag or a spoon

Instructions

Step 1

Cool down mixer bowl and paddle in the refrigerator.

Step 2

Melt semisweet chocolate over a double boiler or in the microwave oven and cool slightly.

Step 3

Whip heavy cream to medium stiff peaks and reserve in refrigerator.

Step 4

In a stainless steel bowl, place the egg yolks, ¼ cup confectioners' sugar, Kahlua, Grand Marnier or orange liquor and whisk together until well blended. Place bowl over a double boiler with simmering water and whip until light and thick about 7 to 8 minutes (the consistency of a soft whipped cream, the eggs should double or triple in volume). Add the orange zest. Pour melted chocolate into whipped yolks and the mixture cool for about 15 to 20 minutes.

Step 5

Using a spatula and very gently add in the about ¾ of the whipped cream. The remaining whipped cream can be used for the topping of each glass.

Step 6

In another bowl place egg whites whip until soft peak then add the confectioners' sugar and whip until a meringue medium soft peak. Again very carefully, fold in the egg whites to the chocolate and cream mixture.

Step 7

Using a pastry bag or a spoon, fill glasses and let set in refrigerator for a 2 to 4 hours.